My husband and I love Creme Brulee, so I thought I would give this recipe a try. Boy am I glad I did!!! It is delicious and definitely will be making it again and again and again, etc. Sweet on it's own...doesn't need any syrup at all.

Reviewer:

Made this for my military son on Mother's Day. He absolutely LOVED it! I used French bread with the crusts on, only 4 eggs, no liqueur (didn't have any), inverted the slices in the pan after 40 minutes, and put back in the over for 5 more minutes. Served with syrup and butter. It was spectacular!

Reviewer:

First I made it and it came out perfect! I used whole milk as I didn't have half-n-half and omitted the liquor (I hate Grand Marnier!). Perfect caramel bottom-which when flipped onto the plate looks like a creme caramel. The inside was a perfect custard texture.

Reviewer:

Yes, it is more like dessert for breakfast, but what's wrong with that once in a while? You don't eat this every day and it really is a holiday morning/special occasion time saver. I used day old challah bread (it has a wonderful rich flavor)and tore it into cubes, crust and all and sprinkled the top with cinnamon. It made for nice, square, even portions that were much easier to cut and serve. I also spread a small amount of butter over the top when it came out of the oven. Certainly not necessary, but it made it glisten.

Reviewer:

Wow, this was so delicious. I made a double batch and used a big disposable aluminum pan. One whole loaf of slightly stale Italian bread (12 1 inch slices) fit perfectly. I cut back a bit on the brown sugar and used natural maple syrup instead of corn syrup as other reviewers suggested. I flipped them over half way through and broiled them for the last couple minutes. ( Be careful not to let them burn!) I would give this recipe 10 stars if I could.

Reviewer:

Super easy and very delicious I skipped the alcohol but added some speciality orange seasoning instead will definitely be making again and again. I also used my own French bread that I made from the French baguette recipe on this site